Table Of ContentS P E C I A L S
More than 50 Recipes for the Perfect Presentation
Oyamada Yasuto
Sushi Specials
More than 50 Recipes for the Perfect Presentation
An Imagine Book
Published by Charlesbridge
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617 -926 -0329
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Created by Penn Publishing Ltd.
Editor-in-Chief: Rachel Penn
Edited by Shoshana Brickman
Photography by Oded Marom
Photography by Moshe Cohen: pages 8 -14
Styling by Orya Geva
Design and layout by Ariane Rybski
Text copyright © 2015 by Penn Publishing Ltd.
Photography copyright © 2015 by Charlesbridge Publishing
Library of Congress Cataloging-in-Publication Data
Yasuto, Oyamada.
Sushi specials : More than 50 recipes for the perfect presentation / Oyamada Yasuto;
photography by Oded Marom.
pages cm
ISBN 978 -1 -62354- 056 -2
ISBN 978 -1 -60734- 812 -2 (ebook)
ISBN 978 -1 -60734- 811 -5 (ebook pdf)
1. Sushi. I. Title.
TX724.5.J3Y37 2014
641.82--dc23
2014014760
2 4 6 8 10 9 7 5 3 1
Printed in China, October 2014
All rights reserved, including the right of reproduction in whole or in part in any form.
Charlesbridge and colophon are registered trademarks of Charlesbridge Publishing, Inc.
For information about custom editions, special sales, premium and corporate purchases,
please contact Charlesbridge Publishing at [email protected]
Sushi Specials
More than 50 Recipes for the Perfect Presentation
Oyamada Yasuto
Photography by Oded Marom
Contents
Introduction ............................................. 6 Sashimi Specials
Lobster Sashimi ...................................................... 26
The Basics
Red Snapper Sugata Zukuri .................................... 28
The Japanese Pantry ...............................................10 Assorted Sashimi Mori ............................................ 30
Tools ........................................................................14 Salmon Tataki with Sumiso ..................................... 32
Serving and Presenting ............................................16 Toro Salmon with Grapefruit .................................... 34
Sushi Glossary .........................................................17 Grouper with Plum Jelly Sauce ............................... 36
How to Choose Fish ................................................18 Squid with Kimizu .................................................... 38
How to Roll Sushi ....................................................18 Fresh Oysters with Three Sauces ..............................
Types of Fish and Seafood ......................................19 40
Sushi Rice V ........................................................ 20 Tuna Spicy Yukke .................................................... 42
Egg Crepes V ....................................................... 21 Grouper Shabu Shabu ............................................ 44
Shredded Egg Crepes V ...................................... 21
Special Fusion Rolls
Thick Egg Omelet V ............................................. 22
Seasoned Shiitake Mushrooms V ........................ 23 Spicy Tuna Roll ........................................................ 48
Amberjack Wasabi .................................................. 50
Crunchy Spicy Tuna ................................................ 52
Lemon Salmon ........................................................ 54
Salmon Mozzarella .................................................. 56
Salmon, Avocado and Mozzarella Sandwich .......... 58
Grouper Tempura Roll ............................................. 60
V
Recipes marked with this symbol are vegetarian.
Lobster Tempura Roll .............................................. 62 Tiger Prawn with Yuzu Mayo Inari .......................... 100
Tuna and Egg Omelet Maki ..................................... 64 Spicy Tuna Gunkan ............................................... 102
Salmon, Egg and Shiitake Mushroom Futomaki ..... 66 Tobiko with Quail Egg Gunkan .............................. 104
Rainbow Hako Zushi ............................................... 68 Squid and Ikura Gunkan ........................................ 106
Red Snapper Hako Zushi ........................................ 70 Ikura Gunkan Wrapped with Salmon ..................... 108
Salmon and Avocado with Soy Paper Maki ............ 72
Chirashi Zushi (Sushi in a Bowl)
Oyster Tempura Gunkan ......................................... 74
Specials and Extras
Spinach and Salmon with Karashi Yuzu Miso ......... 76
Salmon Chirashi Zushi .......................................... 112
Nigiri, Gunkan, and Inari Specials
Bara Chirashi Zushi ............................................... 114
Toro Salmon Nigiri ................................................... 80 Authentic Chirashi Zushi ....................................... 116
Red Snapper Nigiri .................................................. 82 Squid Hana Zukuri ................................................. 118
Blanched Tuna Nigiri ............................................... 84 Amberjack Yuzu Gomaae ...................................... 120
Tuna Monkfish Nigiri ................................................ 86 Tomatoes with Cheese V .................................... 122
Amberjack Nigiri ...................................................... 88 Garlic Rice V ....................................................... 122
Eggplant Nigiri V .................................................. 90 Salmon Misoni ....................................................... 123
Asparagus Butter Nigiri V ..................................... 92 Asazuke V .......................................................... 123
Spicy Tuna Inari ....................................................... 94 Yogurt Tsukemono V .......................................... 124
Salmon Shiitake Inari ............................................... 96
Eel, Avocado and Monkfish Liver Inari .................... 98 Index .................................................... 126
Introduction
Japanese cuisine is a national treasure. UNESCO has said
so, and I really must agree. As a Japanese person living
abroad, I wish to make people outside of Japan more
familiar with Japanese cuisine, so that it will be cherished
and appreciated all over the world.
One principle of Japanese cuisine is that it should fit the
location in which it is served. This is reflected in the fact that
dishes served in one region of Japan may differ vastly from
those served in another region. The food is based on what’s
local and what’s in season.
That’s what I strive to do in this book—apply the general
principles of Japanese cuisine and integrate foods that are
widely available and popular in North America. The book
begins with an introduction to the basic ingredients, tools
and recipes you’ll need to make delicious sushi dishes.
Following this, you’ll find four chapters, each of which
contains an eclectic range of recipes based on the similar
techniques. It’s all about fusion really, and though fusion may
seem like a contemporary concept, it’s actually been part of
Japanese cuisine for generations.
6 Sushi Specials
About Me
In Tel Aviv, I joined Rocca's open sushi bar and learned
I was born and raised in Kagoshima City in southern Mediterranean cuisine. After that, I worked at the Sheraton
Japan. At the age of 16, I started working at a sushi ya hotel in Jerusalem where I opened a kosher sushi bar. In
(restaurant) as a part-time job after school. When I early 2014, I opened a Lounge Bar in Tel Aviv called Fugu.
reached the age of 18, I moved to Tokyo Shinjuku to learn
the traditional ways of handling fish and how to respect I have two children and am happy. The future is wide open.
nature’s seasons and colors.
Enjoy!
When I was 21, I moved to New York City. I worked in Yama
several restaurants and learned many more skills, including
nabe, robata (yakitori), kobachi, and noodles. I then
consulted and opened Japanese restaurants in London,
England and St. Petersburg, Russia.
I learned the Japanese fusion style of cooking in the famous
restaurant Morimoto in New York, where I served big
names like Jay Z, Uma Thurman, George Lucas and Mayor
Bloomberg. While in New York, I met a drop-dead gorgeous
Israeli woman. We got married in Kagoshima City, Japan, in
the traditional Shinto way, and then relocated to Israel.
Introduction 7
